Beet Pasta

Beet Pasta


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Spaghetti pasta tossed with a beet pesto sauce is a great dish to change up your weeknight family dinners. The sauce is healthy and vegan too!

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

6 servings


  • 1 pound spaghetti
  • 2 cooked and peeled purple beets
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves
  • ½ cup almonds

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Boil a large pot of water and cook the pasta for 8 minutes. Blend the garlic and almonds in a food processor. Chop the beets and add the beets to the food processor. Add the olive oil and vinegar and blend until the sauce is smooth. Toss the pasta with the sauce and season with salt.

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